Potunas Recipe - Allrecipes.com
Potunas Recipe
  • READY IN ABOUT 2 hrs


Recipe by  

"Great recipe I got from my stepmother. Potatoes and tuna that can be made like a twice baked potato, or a casserole."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 25 mins

    1 hr 55 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour.
  2. When potatoes are cool enough, cut them in half. Scoop the potatoes into a large bowl, leaving the shells intact. Mix potato with mayonnaise, tuna and green onions. Spoon mixture back into shells. Press shredded cheese on top of each.
  3. Bake in preheated oven for 20 minutes, or until cheese is melted.
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  • Note
  • If you prefer, discard the skins, and bake the potato mixture in a baking dish.

Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2009

My husband has been talking fondly of this dish for years so I finally researched AR and fortunately found this recipe. After reading the other reviews, I decided to use some of the other cook's advise with great success. I baked the potatoes on the oven rack after slathering with EVOO and kosher salt (lightly). The tuna mixture was seasoned with 2 tsp Old Bay Seasoning, 1/3 cp maoy and 1/3 cp sour cream along with the scallion onions. My husband was thrilled and announced, "now this is comfort food!". Thank you, Nascargirl and your thoughtful stepmom!

Most Helpful Critical Review
Sep 16, 2007

This is sort of like a tuna casserole in potato form. Was a big hit with kids, they didn't even notice there was fish. However, it didn't go over well with me. The texture was a little funny.


38 Ratings

Mar 07, 2007

It was good but if you cut the amount of mayo in half and add sour cream, it's even better.

Oct 18, 2010

This was actually really good. I microwaved the potatoes for 10 min (5min then turned over and another 5min). Added salt and pepper to the tuna, pot, mayo, green onion mix.

Feb 11, 2006

If you are tired of tuna sandwiches or tuna caserole, this is a great change for canned tuna. I used a little bit more mayo, I think it depends on the size of the potatoes, and added Tony Chazery's for some spice. Very good.

Feb 17, 2011

I thought these were very good and my 8 year old son loved them (he kept eating the filling while I was stuffing the skins). My husband thought they were OK and my picky 9 year old daughter would't eat them. But they're not tuna lovers so that is not a surprise. If you do like tuna, you'll love these. Thanks for the great idea.

Feb 09, 2010

This recipe was just okay. It was a little dry and I even used half mayo half sour cream. Next time I am thinking of adding butter and more salt to the mixture. I also just nuked the potatoes then finished them in the oven. Something I will try again.

May 04, 2009

instead of baking these for an hour i nuked them 5 mins, flipped them, and nuked them another 5 mins. after i scooped out the flesh (to which i added garlic powder and celery salt)i placed them flesh side down and rubbed with olive oil and sprinkled with sea salt. i baked them directly on the oven rack with a baking sheet on the rack beneath it to catch any potato ooze.after much contemplation i served with garlic toast topped with sauteed mushrooms in garlic(also from this site). thanks for a different approach to using inexpensive tuna.


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  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 33.1 g
  • 66%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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